Colored and spicy, this couscous dish is an easy side that can be served hot or cold and is ready in a few minutes!
- Taste: Light and bright this couscous outline is so easy to prepare.
- Versatile: Serve cold as a salad couscous or hot as a hot side dish.
- Swap: No couscous? Use cooked or quinoa barley.
- TIME TIME SAVING: Couscous is super fast, cooking in just 5 minutes. Not only that, but I cook and mix everything in a single pan. Easy Peasy!
- Serve suggestions: Serve hot as a side or cold as a salad with a simple dressing for red wine vinaigrette. It is a delight under the grilled chicken or thrown with cold pack shrimp.
Tips for ingredients for couscous salad
- Couscous: Couscous are small round balls (about the size of the quinoa wheat) of wheat paste duration that cook very quickly! It is a common side to be combined with Middle Eastern dishes such as Shawarma. Pearl Couscous, also known as Israeli couscous, is pea in size and can be used; It increases the amount of broth to cover the couscous in passing 2 and cook according to the directions of the package.
- Vegetables: Use any variety of ripe tomatoes. Sweet white or red onions are the best, but you can also use green sliced onions.
- Broth: The chicken or vegetable broth adds flavor to the couscous. If the broth is not available, use salted water and about a spoonful of homemade Greek dressing.
- Cheese: Feta is a spicy and dry cheese with a creamy consistency.
- Spaces: It increases the flavor with fresh herbs such as mint, basil or parsley.
Variations: Stir in chickpeas, white beans, peppers, cucumbers or kalamata olives sliced in line with the Mediterranean style for a cold application or transform it into a main dish and serve next to Greek chicken Kabob. The toasted pine nuts would add a little taste and buttery crew.
Note: The couscous should be hot enough to partially cook the tomatoes and slightly dissolve the feta, which will marry the flavors well. But if you want a cold salad, cool the couscous before adding the rest of the ingredients.
Warehouse
- The Mediterranean couscous salad can be kept in an airtight container in the refrigerator for a maximum of 5 days. Enjoy the cold spoon in a pita pocket, in an envelope or seasoned with sliced chicken breasts.
- Freeze for a maximum of 2 months, but only if the tomatoes were partially cooked by adding them to the hot couscous. If you have prepared a cold couscous with raw tomatoes, remove it before freezing.
- Updes leftovers with a narrow lemon juice narrow, a drizzle of olive oil and some chopped fresh herbs.
Did you like this couscous salad? Leave an evaluation and a comment below!
Couscous salad
This fresh and tasty couscous salad with tomatoes and feta is ready in a few minutes and can be enjoyed hot or cold.
Prevent the screen from becoming dark
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In a saucepan, cook the onion and garlic in medium heat until tender, about 5-6 minutes.
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Add chicken broth, basil and a pinch of salt, brings to a boil. Mix the couscous, cover, remove from the heat and leave to rest 5 minutes with the roof.
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Lift the lid, mix tomatoes, feta cheese and lemon juice. Garnish with fresh basil and parsley and serve.
Calories: 304 | Carbohydrates: 39G | Protein: 8G | Fat: 13G | Saturated fat: 3G | Polynsaturo fat: 1G | Monolysatuine fat: 8G | Cholesterol: 10mg | Sodium: 339mg | Potassium: 281mg | Fiber: 3G | Sugar: 3G | Vitamin A: 517Iu | Vitamin C: 21mg | Soccer: 75mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main plan, outline
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